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Classic Creamy Southern Potato Salad with Eggs

A close-up of creamy potato salad mixed with green onions and topped with a dusting of paprika.
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This creamy potato salad recipe delivers the comforting flavors of old-fashioned Southern cooking. It is easy to make and perfect for your next potluck, BBQ, or summer gathering.

Ingredients

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  • 3 pounds Russet or Yukon Gold potatoes, peeled and cubed
  • 6 large eggs, hard-boiled and chopped
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup sweet pickle relish
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place the cubed potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes well and let them cool slightly in the colander for about 10 minutes. You want them warm, not hot, when mixing.
  3. While the potatoes cool, prepare the dressing base. In a large bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, salt, and pepper until smooth. This creates your homemade potato salad dressing.
  4. Add the warm potatoes, chopped hard-boiled eggs, celery, and red onion to the dressing mixture.
  5. Gently fold all the ingredients together until everything is evenly coated. Be careful not to mash the potatoes too much; you want some texture.
  6. Taste the salad and adjust salt and pepper if needed. If you prefer a tangier potato salad, add a splash more vinegar.
  7. Cover the bowl and chill the potato salad in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to meld. This makes it a great make ahead salad.
  8. Before serving at your cookout or picnic, sprinkle the top with paprika for color.

Notes

  • For the best texture, use starchy potatoes like Russets or Yukon Golds.
  • If you are making this ahead for a potluck, wait to add all the mayonnaise until just before serving, as it can sometimes thin out when refrigerated.
  • You can use a mix of yellow and sweet pickle relish for added depth of flavor.

Nutrition

Find it online: https://delishcraze.com/potato-salad-recipe-creamy-southern-classic/